![]() ![]() ![]() Or you can dump them into bowl and mix everything together like mentioned above. At that point you can then leave them in the food processor and add the remaining ingredients and pulse them together until they’re combined. The other option is to put them in a food processor and pulse them.Then dump them into a bowl and add the remaining ingredients and mix well. You can place the graham crackers in a Ziploc bag and use a rolling pin to crush them. ![]() There are a couple different ways you can crush the graham crackers. Whatever you use will be delicious I’m sure. chocolate, cookie dough, cookies & cream, chocolate chip, etc. We love these with the cinnamon graham crackers, but you can make these with regular graham crackers (but why would you?).Even though the ice cream is rolled in a delicious graham cracker mixture that pretty much makes anything taste good, the better your ice cream, the better the ice cream balls will be. Then when you’re ready to dig in, generously drizzle them with chocolate sauce, raspberry jam, caramel sauce or all of the above! I highly recommend making my homemade chocolate sauce because it’s kind of the bomb and takes these ice cream balls to a level that’s so good you’re going to love or possibly hate me. Once the ice cream balls are rolled in this mixture you freeze them let them firm up a bit. I know it might seem like a weird mixture to roll ice cream balls in, but please trust me, it’s fantastic! The hint of cinnamon combined with the peanut butter, is just crazy good! Snoballs (not to be confused with a snowcone) are finely shaved ice covered in homemade sweet. They start with vanilla ice cream and are rolled in a mixture of graham cracker crumbs, sugar, cinnamon and peanut butter (YES!!!). Weve been serving up these treats since our beginning in 1993. If you’ve had ice cream balls before, I bet you’ve never had any like these. It’s her grandma’s recipe and has been a family favorite of theirs for years. She’s been eating these since she was about three-years old. I’m not even sure if she and my son Josh were married yet the first time she brought them, but we knew immediately she was a keeper when she shared these with us. My monkey bread is an adaptation from that one.Our family was introduced to these Ice Cream Balls by my daughter-in-law Katie awhile back. I probably cook even more recipes from her “Cooks for Company” cookbook. I would love to know which recipes you like and make a lot from that book. I’m always striving to make my recipes clearer and hopefully, this will help. I think the sauce would be way too sweet with bittersweet chocolate but each to his own on that.Īgain, thanks for writing. Confusing!!!Īt any rate, we made the Fudge sauce at the Greenhouse spa (where she created all the menus with her recipes) with unsweetened chocolate and it was wonderful, so that’s the way I do it. But of course, they now make unsweetened chocolate among other things. She ocassionally refers to Baker’s chocolate which was commonly sweet chocolate back then. Throughout the entire book, she refers to “bitter” chocolate in many of her recipes, but never bittersweet. She specified “bitter” chocolate which could have referred to unsweetened chocolate back then. Ms Corbitt didn’t call for “bittersweet” chocolate. I’ve done some research and I don’t think the “bitter” issue is quite so clear cut. I changed the squares to ounces to avoid confusion. I have not made that recipe in many years so it was due a good updating. Kids will go crazy for chopped candy or colored sprinkles instead of nuts. Toasting whatever nuts you decide to use will bring out the flavor. I usually use vanilla, but coffee, chocolate chip, mint, and cherry would all work. Corbitt also gave me the idea of making ice cream balls. Or pour the sauce into a pretty glass jar and give it away. Two trips to the microwave and a good beating will produce a thick, rich, glossy, fudge-y sauce you can reheat (in the microwave if you are careful) at a moment’s notice. I prefer to use my microwave for the same delicious results in a third of the time.įirst, I get out my trusty 2-quart glass batter bowl. Using your microwave to make the fudge sauce: Her directions called for using a double boiler and cooking for 30 minutes on the stove. Helen Corbitt was one of the greatest influences on my cooking because of my previous job in the kitchen at The Greenhouse. She published this wonderful hot fudge sauce recipe in Helen Corbitt’s Cookbook. These retro Pecan Ice Cream Balls with Hot Fudge Sauce will be perfect. Since dinner will be after church, I want something I can prepare beforehand–as in DAYS ahead of time. But my relatively new blogging addiction has me thinking about dessert already. Normally I don’t think about Easter dinner anytime before Good Friday. Make the pecan ice cream balls ahead of time and reheat the fudge sauce at the last minute. Looking for a make-ahead dessert? You’re set if you have room in your freezer and a gallon of ice cream. As an Amazon Associate, I earn from qualifying purchases. ![]()
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